This is an edited version of the article I published in Issue 113 of the APPPA Grit, which was based on the conversation in this podcast. Not a member of APPPA? Go check them out.
Last fall, I had the pleasure of consulting with a producer on some questions about his farm’s turkey processing procedure. Since turkey processing season 2019 is fast approaching, I wanted to share some highlights of that conversation in this podcast. One of the biggest challenges with the turkey processing was the amount of hand plucking required to finish the birds. The hand plucking went anywhere from five to ten minutes extra. The natural question becomes, “can I pluck the turkeys clean like I do with chickens?” I had this same conversation with a different person recently, so I know it’s a relatively common question. The first place to troubleshoot this type of problem is the scalder.
The farm I was talking to was scalding and plucking four turkeys that dressed between 16 and 20 pounds in a Poultry Man 41” scalder and a Featherman XL plucker. Due to problems with the turkeys catching in the rotating platform of the scalder, the farm was manually dunking 4 turkeys in the rotary scalder (the platform was stationary and vertical). Then in the plucker, the birds were getting jammed up. One person actually had to man the plucker.
For many home cooks the prospect of plucking a fresh turkey can seem daunting. It’s a time-consuming messy job that requires some skill. A common question that arises is “How long does it take to pluck a turkey?” The answer depends on several factors. In this comprehensive guide, we’ll break down everything you need to know about plucking duration.
Overview of Turkey Plucking
Plucking a turkey involves removing all the feathers from the bird’s skin It’s an essential step in preparing a whole turkey for roasting The goal is to completely strip the skin of every feather while avoiding tears or damage.
There are two main methods of plucking:
- Dry Plucking – Manually pulling out feathers without water
- Wet Plucking – Briefly scalding the bird to loosen feathers
Both techniques require diligence and care to fully pluck the turkey while keeping the skin intact. When done properly, the end result is a smoothly featherless turkey ready for your favorite recipes.
Key Factors That Impact Plucking Time
Several key factors determine how long it will take to pluck a turkey:
1. Bird Size
Larger birds naturally take longer A standard 12-15 lb turkey may take 30-60 minutes for an experienced plucker, Smaller turkeys under 10 lbs can be plucked in under 30 minutes
2. Plucking Method
Wet plucking is faster than dry plucking. The hot water bath helps quickly loosen feathers. Dry plucking requires manually removing each feather individually.
3. Skill Level
Novices will need more time to carefully pluck their first few turkeys. With practice and technique improvement, experienced pluckers can remove feathers much more quickly.
4. Quality of Equipment
Having sturdy gloves, a reliable heating source, and the right prep tools can optimize efficiency. Dull knives or inconsistent hot water will slow down the process.
Plucking Duration Estimates
Here are rough time estimates for plucking based on turkey size and plucking method:
Standard Turkeys (12-15 lbs)
- Dry Plucking: 45-60 minutes
- Wet Plucking: 30-45 minutes
Small Turkeys (8-12 lbs)
- Dry Plucking: 30-45 minutes
- Wet Plucking: 20-30 minutes
Large Turkeys (15-20+ lbs)
- Dry Plucking: 60-75+ minutes
- Wet Plucking: 45-60+ minutes
Technique Tips to Pluck Faster
With practice, you can reduce plucking time. Helpful tips include:
- Maintain consistent hot water temperature (145-150°F for wet plucking)
- Work from tail to neck and with the feather direction
- Pull out a few feathers together in short bursts
- Take breaks to avoid hand fatigue
- Use a dull knife to scrape stubborn feathers
Trying these techniques will help maximize your plucking efficiency.
Should You Skin Instead of Pluck?
For very large birds, skinning may be faster than plucking. Skinning avoids the feather removal process but produces a less attractive roasted turkey.
Many home cooks still prefer plucking for whole turkeys since the skin helps retain moisture and adds flavor. But skinning is an acceptable shortcut if time is limited or you have an especially huge turkey.
Enlist Help to Speed Up Plucking
Plucking solo will always take longer than having help. If possible, enlist 1-2 family members or friends to team up on the task.
With 2 people plucking, you can divide the turkey into sections and quickly cover all areas. This can shave off significant time from your plucking timeline.
Plan Ahead to Allow Plenty of Time
When estimating your turkey prep schedule, be sure to budget ample time even if you are an experienced plucker. Rushing will only lead to mistakes.
Allow at least 45-60 minutes for a standard 12-15 lb turkey, and even longer for very large birds. Giving yourself a time buffer ensures you can pluck carefully without feeling rushed.
Plucking a turkey is time intensive but worth the effort for full-flavored roasted birds. With the right tools, techniques, and patience, you can master efficient feather removal. Plan ahead, enlist help when possible, and don’t be afraid to adjust your timeline if needed. Allowing plenty of time for plucking is key to successfully preparing your holiday turkey.
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Stop Dunking Birds Up and Down
For the processors using a manual scalding approach, the first piece of advice I always give is to stop dunking birds up and down. This enables a bad scald. Basically, the breast gets more scald than the legs and thighs, so it’s uneven.
If you are manually scalding, try dropping the birds into the scald water and then stir them like soup. Test your scald early and often because the birds will scald faster with this approach, but they will be consistent. Plucking will be a pleasure, even by hand. This process works for heritage birds, too. I remember processing at a farm in North Carolina a few Thanksgivings ago; I ran the manual scalder and there was no dunking involved, and my back was appreciative.
If you’re using a rotary scalder, there’s no reason to hand dunk. Adjust the volume of birds to flow through the system efficiently. In the case of rotary scalders, you can often increase your throughput by scalding birds on both sides of the rotating rack.
Maintain Water Temperature and Level
When scalding anything, it helps to ensure your scalder maintains the water temperature as you process. My scalder has one 65,000 BTU burner, and for turkeys, I need to heat supplemental water because I can process turkeys faster than the water recovers. The temperature recovery problem is compounded because the turkeys remove a lot of water from the scalder, so it’s not just heating up water that has cooled ten degrees, it’s heating up larger quantities of cold water. In addition to maintaining temperature, make sure you keep the water level full.
How to Pluck and Clean a Turkey with Steven Rinella – MeatEater
FAQ
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